Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This recipe makes more than four cups of spread; freeze any extra for later. Serve with crackers, baguette slices, breadsticks, or crudités as an hors d'oeuvre at the outset of your gathering.

Lisë Stern
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
22 servings (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook 45 minutes or until golden brown, stirring frequently.

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  • Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until very tender. Drain. Cool 5 minutes. Combine potato and beans in a large bowl; mash with a potato masher. Add onion, vinegar, salt, and pepper; stir well. Add yogurt and sour cream; stir until well blended. Chill at least 1 hour before serving.

Nutrition Facts

45 calories; calories from fat 10%; fat 0.5g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.1g; protein 1.5g; carbohydrates 9.1g; fiber 1.1g; cholesterol 0mg; iron 0.4mg; sodium 87mg; calcium 23mg.
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